Saturday, 30 March 2013

Crustless Zucchini Mini Quiche...what's in a name!!!

My
Crustless Mini Zucchini Quiche is just a fancy name for me to trap you and get
you here...in reality this is just a little fancier version of Rice Tikkis/Cutlets…and now that I
have you here, please have these for breakfast tomorrow and forgive me J

Crustless
Zucchini Mini Quiche

Ingredients:

Egg,
1 large

Zucchini,
1, medium size

Onions,
finely chopped, 3 heaped tbsp

Red
Peppers, finely chopped, 1 heaped tbsp

Frozen
corn, thawed, 1 heaped tbsp

Boiled
Rice, 5 tbsp

Grated Parmesan cheese, 1 heaped tbsp

Salt,
to taste

Pepper,
to taste

Mixed
dried herbs, to taste

Red
chili flakes, to taste (optional)

Oil,
to grease muffin tray

Instructions:

Grate
zucchini and place in a colander. Salt it and keep it aside for 10-15 minutes.

Preheat
oven to 180 C.

Squeeze
out all the water from the zucchini. When you think you are done, squeeze it
out again – one medium size zucchini should fill up about ¼ of a cup after this. This is an
important step; otherwise the ‘quiche’ will either remain soggy or take even
longer to cook - both unpalatable options.

Whisk
the egg lightly in a bowl. Mix in rest of the ingredients.

Lightly
spray a muffin tray with oil. Add around 1 heaped tbsp of mix into each mould –
with the above quantity I got 6. Each mould needs to be filled up till about half way and
not more.

Bake
for about 20-25 minutes, till tops get browned and go a little crispy.